1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. butter
2 c. chopped, cooked chicken
1 (4 oz.) can green chili peppers
3 tbsp. butter
1/4 c. all-purpose flour
1 tsp. ground coriander
3/4 tsp. salt
2 1/2 c. chicken broth
1 c. dairy sour cream
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
12 (6 inch) tortillas

In a large saucepan cook onion and green pepper in the 2 tablespoons butter until tender. Combine onion, mixture in a bowl with chopped chicken and green chili peppers, set aside.

For sauce, in the same saucepan, melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove from heat, stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into chicken mixture. Dip each tortilla into remaining sauce to soften, fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2 inch baking dish, pour remaining sauce over. Sprinkle with remaining cheese. Bake uncovered at 350 degrees about 25 minutes or until bubbly.

Serves 6.